Summer Little Gem Wedge with Creamy Bay Blue Dressing
Serves 4
1 cup mayonnaise
1 cup crumbled Bay Blue (about 4 ounces)
½ cup buttermilk
1 shallot, peeled
1 tablespoon freshly grated lemon zest
½ teaspoon kosher salt
2 tablespoons minced fresh flat-leaf parsley
Freshly ground black pepper
4 heads Little Gem lettuce, cut in half horizontally, washed & dried
1 small red onion, minced
2 small tomatoes, diced
½ cup cooked corn kernels
4 slices bacon, cooked crisp & crumbled
Minced chives for garnish
Combine mayonnaise, Bay Blue, buttermilk, shallot, zest, salt, parsley & pepper in food processor or blender. Pulse to combine, leaving the mixture somewhat chunky. Arrange Little Gem halves on plates and spoon dressing over each one. Top with onions, tomato, corn, bacon and chives. Season with salt and pepper to taste & serve.
